Double Korean-Style Prawns & Charred Corn Slaw
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Double Korean-Style Prawns & Charred Corn Slaw

Double Korean-Style Prawns & Charred Corn Slaw

with Sriracha Mayo

If you’re having sticky glazed prawns then you will need a handy-dandy slaw to go with them. A charred corn slaw, drizzled in a punchy sriracha mayo and tossed through with veggies and spring onion is the perfect slaw for the job. It’s a winning combination!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Calorie Smart
•Under 40g carbs
Allergens:
Crustacean/Crustacé
•Gluten
•Sesame
•Soy
•Wheat
•Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 stalk

celery

1 sprig

spring onion

½

carrot

1 tin

sweetcorn

2 packet

Peeled Prawns

(Contains Crustacean/Crustacé; )

1 packet

cornflour

(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )

1 packet

Korean Stir-Fry Sauce

(Contains Sesame, Gluten, Soy, Wheat; May be present Egg, Fish, Milk, Almond. )

1 packet

Shredded Cabbage Mix

1 packet

sriracha

(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

mayonnaise

(Contains Egg; )

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains Gluten; )

1 tsp

sesame oil

(Contains Sesame; )

drizzle

vinegar (rice wine or white wine)

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Nutrition Values

Energy (kJ)2127 kJ
Fat20.1 g
of which saturates3 g
Carbohydrate36.6 g
of which sugars18.2 g
Dietary Fibre4 g
Protein31.6 g
Sodium2396 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Frying Pan

Instructions

1
1

• Finely chop garlic. Thinly slice celery and spring onion. Grate carrot (see ingredients). Drain sweetcorn. • In a medium bowl, combine peeled prawns, garlic and a drizzle of olive oil. Set aside.

2
2

• Heat a large frying pan over medium-high heat. Cook sweetcorn, tossing, until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

3
3

• Add cornflour and the plain flour to the bowl of prawns and toss to coat • Return the frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, dust off any excess cornflour from prawns and cook, tossing, until pink and starting to curl up, 3-4 minutes (cook in batches if your pan is getting crowded). • Transfer to a paper towel-lined plate.

4
4

• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. • Add Korean stir-fry sauce and a splash of water, and cook, stirring, until heated through, 1 minute.

5
5

• Meanwhile, add shredded cabbage mix to the charred corn, along with carrot, celery, the sesame oil and a drizzle of vinegar. Season with salt and pepper and set aside. • In a small bowl, combine sriracha and mayonnaise. Season to taste.

6
6

• Divide charred corn slaw between bowls. Top with prawns. • Spoon Korean sauce over the prawns. • Drizzle with sriracha mayo and garnish with spring onion to serve. Enjoy!